Baked hake with saffron, chickpeas and rainbow tomatoes

1 Set the oven to 185 degrees.

2 Put the orange juice into a bowl and add the saffron strands to soak.

3 Pour the olive oil into a pot, then add the garlic and cook slowly over a low heat until lightly golden. Add the honey, vinegar, chickpeas and tomatoes, followed by the saffron-infused orange juice.

4 Continue to heat for a minute or two until the tomatoes start to soften. Season and keep warm.

5 Drizzle a little olive oil on to a baking tray and lay the hake on top, skin-side down. If you like you can pre-portion the fish, but I like the effect of the whole fillet.

6 Brush the crème fraîche thickly on to the hake, then drizzle a little olive oil over it. Season and bake in the oven for 12-15 minutes, depending on the thickness of the fish.

7 Divide the chickpeas and tomatoes into three warm bowls, cut the hake into three using a fish slice, then place on top, garnished with some fresh basil.